Black Bean-Garlic Catfish

Description:

This dish is great for folks who are on the fence about catfish because the pungent black bean-garlic sauce balances the fish’s strong flavor. Serve with udon noodles or brown rice and sauteed broccoli with ginger broccoli.

Ingredients:

1/4 cup all-purpose flour

1 pound catfish fillets, patted dry and cut into 4 portions

1/2 teaspoon garlic powder

1/4 teaspoon salt

1 tablespoon plus 1 teaspoon canola oil, divided

1 tablespoon black bean-garlic sauce (see Note)

1 tablespoon finely chopped scallion, plus more for garnish

1 tablespoon rice vinegar

1 tablespoon water

1/8 teaspoon crushed red pepper

Preparation:

1

Place flour in a shallow dish. Sprinkle catfish with garlic powder and salt. Dredge the catfish in the flour, shaking off the excess (discard the remaining flour).

2

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the fish and cook, turning once, until golden brown and just cooked through, about 5 minutes per side.

Serve the fish with the sauce and garnish with more scallion, if desired.

Tips:

Ingredient Note: Black bean-garlic sauce, a savory, salty sauce used in Chinese cooking, is made from fermented black soybeans, garlic and rice wine. Find it in the Asian-foods section of most supermarkets or at Asian markets. Refrigerate for up to 1 year.